I love pumpkin bread and muffins (anything made with pumpkin really!) – pumpkin really lends a gorgeous moistness and subtle flavour that just seems to epitomise autumn. This easy pumpkin chocolate chip bread is a classic moist loaf cake spiced with ginger, cinnamon and nutmeg, and full of delicious chocolate chips.
The great thing about this bread (it sounds so much healthier than calling it a cake, doesn’t it!) is that the recipe is so easy, and makes two loaves – enough for you and a friend. And oh what a popular friend you’ll be!
The recipe is based on this one by blogger The Highlands Life.
- 450g flour
- 400g golden caster sugar
- 310ml vegetable oil
- 1 can (494g) pumpkin
- 4 eggs
- 200g chocolate chips/chunks
- 2 tbsp cinnamon
- 1 tsp grated nutmeg
- 1 tsp ginger
- 1 tsp baking powder
- large pinch salt
- Preheat your oven to 180c/gas mark 4/350f and line two loaf tins with parchment paper.
- Sift the dry ingredients - flour, sugar, ginger, nutmeg, cinnamon, salt and baking powder - into a very large bowl. In a bowl or large jug, stir together the vegetable oil with the pumpkin and eggs.
- Combine the wet and dry ingredients and add the chocolate chips - stir together briefly until combined and then pour half of the batter into each loaf tin.
- Pop your tins into the preheated oven and bake for 50 minutes before testing - the loaf is cooked when its golden brown on top and a toothpick or skewer inserted inside comes out clean. The top of my loaves cracked quite a bit, but that just gives them a distinguished look in my opinion!
- Allow to cool for at least an hour before removing from the loaf tin. When the loaves are completely cool, peel off the parchment paper.
- The loaves keep really well for up to a week, and in fact will taste better the day after baking - if they last that long!